Xylitol - 100% Pure

Xylitol - 100% Pure back of the bag image 1 lb

Xylitol - 100% Pure front of the bag image 3 lb

Xylitol - 100% Pure back of the bag image 3 lb

Xylitol - 100% Pure

Pay now$8.99

Purchase Options

One Time Purchase $8.99

Subscribe & save

$8.09

Frequently Bought together

Total price: $

About Product

Xylitol is a sugar alcohol naturally derived from plants, corn, birch, and other hardwood trees.

Originating in Finland in the 19th century, it was first discovered by the German chemist Emil Fischer in 1891. Xylitol is a low glycemic, low-calorie sugar substitute and has been used as a sugar substitute for decades.

Xylitol has about 70% of table sugar's sweetness but has fewer calories and does not raise blood sugar levels.

Nutritionally, Xylitol contains around 2.4 calories per gram and is low in carbohydrates.

Xylitol has a slightly lower glycemic index than sugar and is considered a safe sugar substitute.

Our Xylitol is produced in a GMP / ISO9001-certified facility and meets the standards of purity set by US Pharmacopoeia. Each batch undergoes extensive testing for purity and safety.

Suggested Use: Use as a tabletop sugar replacement. Add as desired to recipes, drinks, or baked goods.
Ingredients: Non-GMO Xylitol.
* Warning: May be fatal to pets, including dogs & cats!
Origin: Grown and dried in China and packaged with care in Florida, USA.

1. B. L. Horecker, K. Lang, Y. Takagi (eds), International symposium on metabolism, physiology and clinical uses of pentoses and pentitols Springer-Verlag, Berlin, 1969. Proceedings of symposium held in Hakone, Japan August 27-29, 1967 about xylitol before major dental benefits were demonstrated.

2. H. L. Sipple, K. W. McNutt (eds) Sugars in Nutrition Academic Press, New York 1974. Xylitol featured in several sections including: Sugars in foods, recent technological developments, digestion and absorption of sugars, metabolism of sugars, diabetes, therapeutic use of sugars, and sugars in the oral cavity.

3. A. Scheinin, K.K. Makinen (eds) The Turku Sugar Studies, I-XXI Acta Odontologica Scandinavia, vol. 33, supplement 70, 1975. The classic series of investigations which revealed the remarkable potential of xylitol.

4. J. N. Counsell (ed) Xylitol Applied Science, London, 1977. Collects and updates xylitol findings at an International Symposium in London, May 5, 1977. Includes discussions of xylitol as a new ingredient along with biochemical and dental aspects of xylitol..

5. K. K. Makinen, Biochemical principles of the use of xylitol in medicine and nutrition with special consideration of dental aspects BirkhÃ¤user Verlag, Basel, 1978. This monograph details virtually all xylitol-related research published before 1978 on dental caries, oral microbiology, human physiology, and animal and human nutrition.

6. J. J. Hefferen, H. M. Koehler (eds) Foods, Nutrition and Dental Health Pathotox Publishers, Park Forest South, IL 1981. Contains interesting background "discussions" including insights into the original xylitol programs.

7. W. J. Loesche, Dental Caries, a Treatable Infection University of Michigan, 1987. "S. mutans and L. casei can ferment sorbitol and mannitol (sweeteners in sugar-free gum) but are inactive towards xylitol. Xylitol is comparable to sucrose in sweetness and has been shown to be noncariogenic, possibly anticariogenic."

8. I. D. Mandel (chairman), Dental Dialogue -- Caries Prevention with Xylitol (synopsis of symposium held at University of Michigan) Medec Communications, Oradell NJ 1988. "Clearly, xylitol exhibits more dental benefits than any other sweetener. We are talking about xylitol not as a sole preventive agent but as an agent used in conjunction with available preventive services."

9. T. H. Grenby (ed) Progress in Sweeteners Elsevier Applied Science, London, 1989. Includes sections on dental considerations and xylitol in caries limitation.A. J. Rugg-Gunn (ed) Sugarless, the Way Forward: Proceedings of an International Symposium Held at the University of Newcastle at Tyne, U.K. Elsevier Applied Science, London, September 1991. General information about sugar substitution along with some specific topics such as sweeteners in children's medications, mostly from the British and European regulatory perspective.

10. N. Kretchmer, C. B. Hollenbeck (eds) Sugars and Sweeteners CRC Press, London 1991. See chapters 8-10.

11. A. J. Rugg-Gunn, (with) A. F. Hackett, Nutrition and Dental Health Oxford University Press, 1993. "There is no doubt that xylitol is the most expensive sweetener (about ten times more expensive than sucrose)."

12. J. N. Peldyak, Sweet Smart "“ Xylitol Advanced Developments, MI, 1996. Focuses on dental aspects of sugars and sweeteners with practical consumer advice on xylitol use.

13. http://authoritynutrition.com/xylitol-101/

14. A. J. Rugg-Gunn, J. H. Nunn, Nutrition, Diet and Oral Health Oxford Un.